Artificial Flavors Free Vegan Fresh Freekeh Cucumber Salad
This grain salad is bright, fresh, and packed with texture — the kind of dish that looks impressive but comes together with nothing more than a pot, a bowl, and a whisk. Whole-grain freekeh brings a pleasantly smoky, nutty chew that holds up beautifully against crisp cucumber, juicy cherry tomatoes, and a generous handful of fresh herbs. The dressing is built entirely from real, whole ingredients: extra-virgin olive oil, fresh-squeezed lemon juice, lemon zest, and ground cumin — no flavor packets, no bottled shortcuts, nothing synthetic hiding in the mix. That matters more than it might seem, because so many store-bought grain salads and dressings sneak in artificial flavor compounds that are hard to spot on a label. Here, every layer of flavor comes from an actual ingredient you can see and name. A scatter of pomegranate seeds at the end adds a jewel-like pop of color and a little burst of sweetness that makes the whole bowl feel celebratory. Serve it at room temperature for a weeknight dinner or pack it lightly chilled for a lunch that genuinely holds up.
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Learn more →Ingredients
4 servings
For the freekeh
- 1 cup whole-grain freekeh, rinsed
- 2 cups water
- ¼ tsp salt
For the salad
- 1 english cucumber, diced (about 2 cups)
- 1 cup cherry tomatoes, halved
- 3 scallions (green tops only), thinly sliced
- ½ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For serving
- ¼ cup pomegranate seeds (optional)
Instructions
- 1
Combine the rinsed freekeh, water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the freekeh is tender and has absorbed all the liquid, about 20–22 minutes.
- 2
Remove the pan from the heat and let the freekeh steam, covered, for 5 minutes. Spread it onto a large mixing bowl or sheet pan and let it cool for at least 10 minutes, until no longer steaming.
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